Proximate and consumer acceptability of biscuit produced from local rice and wheat flour

Abstract

The experiment was conducted to evaluate unpolished local rice flour as an alternative to wheat flour in composite biscuit manufacturing. Proximate composition, physicochemical and sensory characteristics of unpolished local rice and wheat flours were determined. The biscuits were prepared with the incorporation of unpolished local rice flour concentration with wheat flour. Five products, namely, products A, B, C, D and E containing unpolished local rice flour at levels of 0, 25, 50, 75 and 100% replacing equivalent amounts of wheat flour were formulated to assess the quality and acceptability of the biscuits. Prior to the study, samples of unpolished local rice flour were examined for the proximate composition. Carbohydrate, moisture and protein contents were significantly (P < 0.05) higher than ash, fat and crude fibre. The proximate composition of unpolished local rice was 11.67% moisture, 0.52% ash, 0.40% fat, 6.88%, 0.35% crude fibre and 80.18% carbohydrate. Statistical analysis of biscuits containing various amount of unpolished local rice flour (0, 25, 50, 75 and 100%) showed that the control biscuit (0% unpolished local rice flour) secured significantly (P < 0.05) higher score for all the sensory attributes such as colour, aroma, taste, after taste and overall acceptance. Apart from that, among biscuits added with unpolished local rice, the biscuit with 75% unpolished local rice flour had the highest score for colour, taste, after taste and next in overall acceptance to 100% unpolished local rice flour which was highly accepted by the panelists.